Crispy Chicken Cutlet - Brocc Your Body

Crispy Chicken Cutlet - Brocc Your Body

from broccyourbody.com

That’s amore baby! Nothing better than a perfectly crispy chicken cutlet. Special shout out to the Italians for creating an adult version of chicken fingers ily for that. These cutlets are traditionally served with a tangy arugula salad, but they come in handy anytime you need a crunchy protein. On a Caesar salad, in a […]

Ingredients

  • 2 large chicken breasts
  • Kosher salt & pepper
  • 2 eggs beaten
  • 1 cup Italian breadcrumbs
  • 1 cup panko breadcrumbs
  • 2 tbsp grated parmesan cheese
  • 1 cup flour
  • 2-3 tbsp olive oil
  • Lemon wedges to serve
  • Arugula salad to top

Directions

  1. 1

    Cut the chicken in half to make 4 thinner breasts. Place on a cutting board and cover with plastic wrap. Using a meat mallet, bottle of wine, cup or whatever you have with a flat wide surface, pound the chicken until it’s thin and even. Season with salt and pepper.

  2. 2

    Line up your assembly line with the flour mixed with a pinch of salt and pepper, beaten eggs, and breadcrumbs mixed with parmesan cheese.

  3. 3

    Heat olive oil in cast iron skillet over medium heat (or slightly lower than medium if your stove is strong).

  4. 4

    Place one cutlet at a time in the flour, egg wash, then breadcrumbs to coat evenly.

  5. 5

    Place in the hot pan for 3 minutes each side. Repeat with the rest of the cutlets.

  6. 6

    Serve with a squeeze of lemon and an arugula salad on top. (I just did arugula, olive oil, balsamic and shaved parmesan.)